of butter, a little cinnamon, and sugar. Pour into the pan one-half
pint of water. Bake, and serve with sweetened milk or cream.



FIG PUDDING. MRS. B. B. CLARK.

One-half pound figs, one-fourth pound grated bread, two and one-half
ounces powdered sugar, three ounces butter, two eggs, one cup milk.
Chop the figs fine; and mix first with the butter; add the other
ingredients by degrees. Put in a buttered mold, sprinkle with bread
crumbs, cover tightly, and boil for three hours.



FRUIT PUDDING. MISS ANN THOMPSON.

One egg, six even tablespoonfuls sugar, six heaping tablespoonfuls
flour, one heaping tablespoonful baking powder, milk to make batter a
little thinner than cake dough. Put fruit in baking dish; pour the
batter over it, and bake.



ENGLISH PLUM PUDDING. MRS. W. C. BUTCHER.

Four cups of flour, four [one?] cups of sweet milk, one-half cup of
sugar, one half cup of molasses, three-fourths cup of chopped suet,
one cup of raisins, one-half cup of currants, one small teaspoonful of
salt, one heaping teaspoon of cinnamon, one heaping teaspoon of